This chicken vegetable soup is warm, hearty, and packed with nutritious ingredients Made with tender chicken, fresh vegetables, and a flavorful broth, it’s the perfect healthy comfort food for busy weeknights or cozy dinners. Save this easy chicken vegetable soup recipe for a simple, nourishing, and family-friendly meal.
Why You’ll Love This Recipe
- Quick & easy to make
- Healthy and packed with nutrients
- Family-friendly and comforting
- Budget-friendly and customizable
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breast or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans (fresh or frozen)
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Optional Add-ins:
- 1 cup cooked pasta, rice, or quinoa
- Fresh parsley for garnish
- Lemon juice for brightness
Step-by-Step Instructions
- Cook the chicken
Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned (not fully cooked). Remove and set aside. - Sauté vegetables
In the same pot, add onion, garlic, carrots, and celery. Cook for 3–4 minutes until softened. - Add broth & seasonings
Pour in chicken broth and diced tomatoes. Add thyme, Italian seasoning, salt, and pepper. Stir well. - Simmer
Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked. - Add the remaining vegetables
Add zucchini and green beans. Simmer for another 5–10 minutes until vegetables are tender. - Shred & serve
Remove chicken, shred with two forks, and return to the soup. Garnish with parsley and serve warm.
Equipment
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Ladle
Tips & Variations
Tips:
- Use chicken thighs for extra flavor and tenderness.
- Don’t overcook vegetables add softer veggies later.
- Taste and adjust seasoning before serving.
Variations:
- Add noodles, rice, or quinoa for a heartier soup
- Make it low-carb by skipping grains
- Add spinach or kale for extra greens
- Use rotisserie chicken for a faster version
Storage & Reheating:
- Store in the fridge for up to 4 days
- Reheat on the stovetop or in the microwave
- Freeze for up to 2 months (without pasta for best texture)
Serving Suggestions
- Serve with crusty bread or dinner rolls
- Pair with a fresh green salad
- Add a squeeze of lemon juice for brightness
- Top with fresh herbs for extra flavor
Nutrition Facts (Per Serving)
- Calories: ~250 kcal
- Protein: 25g
- Carbs: 15g
- Fat: 8g
Note: Values are approximate.
Conclusion
Chicken vegetable soup is a wholesome, comforting meal that’s easy to make and packed with flavor. Perfect for meal prep, family dinners, or cozy nights, this soup is both nourishing and satisfying. Save, print, and share this classic recipe.
FAQ
1. Can I freeze chicken vegetable soup?
Yes, freeze for up to 2 months. Avoid adding pasta before freezing.
2. Can I use rotisserie chicken?
Absolutely Add shredded cooked chicken during the last 10 minutes.
3. How do I make it thicker?
Add cooked rice, pasta, or a slurry of cornstarch and water.
4. Can I add more vegetables?
Yes Corn, peas, spinach, or kale are great additions.
5. Is this soup healthy?
Yes, it’s packed with lean protein and nutrient-rich vegetables.